We started demo in our kitchen about a year and a half ago. Our house was built in the early 70's, and while it seemed there had been some updates made at some point in the late 80's / early 90's, the place as a whole had been pretty stagnant for a good 20 years when we moved in. A few things that the previous owners did themselves but we knew we bought a project to make this home feel like us. Budget and time permitting, we will be fixing this place up until we likely die here with a garage full of half empty bags of mortar, partial gallons of unused paint and spare tile pieces. Can you see Hugh rolling his eyes at me through your screen? The goal was to not completely start from scratch but more to spruce up what already existed. Of course, when you're just talking about renovation plans it all seems breezy and wonderful: "Yeah, we'll take out this part of the wall here, update the counter tops, paint, hardware, we can do all this ourselves in like, what, a week, right?" Then you put a hole in the drywall and you discover the first glimpse of the boot leg wiring from 20 years ago. Needless to say, it became more complicated than we imagined. I threatened to move out 8 months pregnant and cried a lot and there is still drywall dust wafting about, but I am so much happier in the kitchen now - a place I am so tied to both by choice and responsibility.
I can't define our style at all which shows you I have no business posting home stuff, but it's some marriage of industrial, mid century, natural/neutral/clean, with a hint of bohemian. I work and live in the kitchen (Hugh has a teeny tiny office in the garage) and clutter makes me feel anxious, so we tried to keep straight lines, lots of white, and natural tones and textures to make it feel calm. It's sort of tricky to tell in the photos but the kitchen/dining and living area are all open to each other now. While I like this in regards to entertaining and our family feeling together, you need the whole space to make some visual sense together because you can see all three spaces at one time. Does that make sense? I feel like I am still working on this part.
Hugh's dad is a wonderful and generous man, and a general contractor to boot, so he and Hugh did most of the work themselves, with some help for plumbing, electrical and paint. This helped make it affordable for us in the first place. The picture window above the kitchen table as well as the sink were scrounged from other homes he was working on at the time and repurposed here. I am in major debt to that man and inspired by his servant's heart and how much he wants to help his kids.
I meant to be sharing this post nearly a year ago, but it turns out that I don't think we'll ever be "finished." We have two young kids and both work from our home so we are here A LOT. How we move and feel in this space changes, so instead of wait until it is *just* how I want it, I figured I would share how far we've come, because the pursuit of perfect is missed joy. It is not perfect or done, but this house is so much more us than it was three years ago.
Included are some before (thanks Zillow!) and after shots for reference. I have included links for some of the goods below. I always enjoy seeing people's personal space - it's amazing how much it reflects their taste and temperament. I'm no decorator, but if you have any questions, leave them in the comments and I'll get back to you
We worked with Concrete Wave Design to do concrete countertops. Some contractors pour them in place, but Concrete Wave measures and does them off site and then comes and installs. They look amazing and we are so happy with the work (they make fireplaces and neat sink basins too). We were warned against concrete by a few people because it's porous and not the most indestructible of countertop options. But this natural wear and patina was a positive deciding factor for us, over the more perfect looking materials and we love them for that. I would get them again in a heartbeat if we were tearing down our kitchen tomorrow.
We hang out in our kitchen for the most part, but the family room is where our family plays blocks, sits by the fire, watches movies, and Hugh and I read or work on the rare occasion that both kids are asleep at the same time. We had a 15 year-old, hand-me-down couch from my parents that we replaced with a sectional from Interior Define. They are able to customize the lengths of the designs they have to fit perfectly in your space and have a variety of different fabrics that are sturdy and will for sure hold up under the use of our family. I may regret this light of a color with the kids but I just couldn't get past my desire for a light couch in that room to keep it looking bright and airy.
The hardware, stools and rugs are from Rejuvenation (specific links below). Since we chose this hardware they have added even more awesome options. They are beautiful, sturdy and easy to install. Even if you want to do one small thing to your kitchen, changing the hardware seems to make a big difference. The Skyline rug in the living area worried me with the pink but it blends in so well and adds the perfect amount of color to our pretty neutral palate. The stools at the bar area are sturdy and heavy and feel like they fit in just perfectly.
Some of these companies are partners in this post by way of product or discounts for pieces we love. We partner with companies whose products we love and trust in quality - food and otherwise. None of this information was paid for or commission based, all opinions are my own.
Our "vegetarian dinners" have a history of coming with some grilled chicken or sausage on the side. Hugh believes it keeps him full and the kids like it too so I go with it. Everything I make can go with a little chicken, is that a marketing line? Anyway, I'm trying to make my vegetarian dishes more filling so no one asks for meat or finishes the meal with a row of peppermint jojos because they're still hungry. Sometimes I skirt by with a filling entree salad, but then I have to make something different for my kids. This plate gives a little something for everyone and my little people will eat warm, sweet vegetables like these. Ok, not the fennel or onions, but they like squash and potatoes. You approach the oversized squash wedge with a fork and knife, like you would a piece of protein, and maybe it's in my head, but this looks nothing like the 'rabbit food' that so many vegetable centric dishes get categorized as. For those who've asked about feeding my kids, I also have great luck with baked falafel bowls, burrito bowls and a mild tofu yellow curry. Cleo (1) is an unbelievable mess with all of the above but she loves to eat so I put a full upper body bib on her and a plastic tarp under her seat and she figures it out.
The sauce here is sort of like a muhummara hummus blend - two creamy, delicious sauces that don't actually have any dairy. It is rich from the walnuts, thick from the beans and zesty and spiced like the classic muhummara spread. I am obsessed with it. We make the classic often but adding beans to it makes it more hearty. This makes a little more than you'll likely need for this meal, and we use it with eggs, or a sandwich spread or just to dip crackers. Think of cold weather vegetables here, but swap in what you have. Halved beets, large chunks of cauliflower, any sort of potato or winter squash. The point is just to have them larger in size and well seasoned so they make for a perfect meal with this delicious sauce and your grain of choice.
ROASTED VEGETABLE PLATE WITH RED PEPPER SPREAD // Serves 4 I will change up the basic dried herbs here based on whatever needs some turnover in my spice cabinet. It's just to add some life to the vegetables, it's not a big deal (I'm a very specific recipe writer, eh?). You could use lemon pepper or Italian herbs or I'll buy unsalted "everyday" type of blends from whatever store I am shopping, I love sweet or smoked paprika on anything. It won't make all too much of a difference either way as it's in relative small amounts.
1 medium butternut squash, about 1.5 lbs 2 medium sweet potatoes 1 large (or 2 small) fennel bulb 1 red onion 2-3 Tbsp. extra virgin olive oil, ghee or warmed coconut oil 1/2 tsp. sea salt, to taste 1/2 tsp garlic powder 1 tsp. herbs de provence handful of fresh thyme fresh ground pepper
// red pepper spread //
2 garlic cloves 2 charred, cooled and seeded red bell peppers (or one jar, 7.5 oz. drained) 1/2 cup toasted walnut pieces, plus more for garnish 1/2 tsp. smoked paprika 1/2 tsp. cumin sprinkle of red pepper flakes 1/2 tsp. sea salt, to taste 2 Tbsp. red wine vinegar 1/4 cup extra virgin olive oil 3/4 cup cooked and drained garbanzo beans handful of fresh parsley, plus more for garnish
fresh mint, for garnish salad greens and quinoa or brown rice, for serving
Preheat the oven to 425' with a rack in the upper third. You'll need a sharp knife for this: Cut the butternut squash into quarters (or eighths if it's a really squaty squash), the wedges should be about 2" thick. Remove the seeds. Cut the sweet potatoes in half lengthwise, or 4" chunks on a bias. Cut the fennel bulb and onion into roughly 3" pieces, leaving the root in tact so they stay together. We are looking for rustic, thick chunks here. Spread the pieces on a large rimmed baking sheet and drizzle generously with olive oil. Sprinkle the salt, garlic powder, fresh and dried herbs, and pepper. Toss with your hands or use a brush to make sure all sides and edges are covered with oil and seasonings distributed. Roast for 40 minutes, flipping the vegetables halfway through. While the vegetables roast, make the sauce. It can be made a week in advance though you want it room temp for serving. Into a food processor or blender, combine the garlic cloves, fresh charred or jarred bell peppers, walnut pieces, paprika, cumin, pepper flakes, sea salt and vinegar and turn the processor on to combine until smooth. Drizzle in the oil and add the beans and parsley and run to combine. Taste for seasonings, maybe more salt, more vinegar if you like it acidic or more pepper flakes for heat. Serve on a large family style platter or everyone build their own with bowls of a grain, greens and sauce on the side. Garnish with parsley, mint and toasted walnuts.
There have been no resolutions made in writing yet. I'm pretty used to things happening belated around here and hoping Hugh and I will get to our New Year accountability date sometime this month. There are ideas, thoughts and intentions brewing but I haven't found the time to make my categorized list. I did start the Sweat with Kayla fitness app that in a few days of sorry looking push ups, has moved "getting stronger" towards the top of my list. I've chatted with a few people about helping me put on plated dinners to raise money and awareness for a few charities I'd like to contribute more to. Potentially in our backyard which scares me but sometimes you just have to jump in. Hugh and I also agreed we'd let the posts here be more casual if they need to be - less photos, maybe me not writing much if I am not in the mood, could even just be an idea for a salad dressing. It doesn't always need to be such a thing. You may not even notice a difference but for me, us, it takes a bit of the pressure off of having to try too hard and just allowing this to be...easier. I'll get that all down on paper by the end of the month.
Cleo turns one next week so it feels like a fresh start for all of us in some way. This past year has been largely consumed by learning how to function as a family of four with two self employed people working from home. The chasm between wanting to be present and engaged as a parent and focused and motivated to make your own living. All I know so far is that you can't do a good job, or stay happy, trying to be everything to everyone at all times so I'm looking forward to letting go of some expectations.
Onward, 2017.
MUSTARDY BRUSSELS SLAW // Serves 4
I use a careful hand and a mandoline in shaving the brussels sprouts because I feel like they get more feathery than a food processor or the prepackaged ones ever get. This could be an inefficient, high maintenance call. The alternative is totally fine, I would just let them sit in the dressing a little longer to soften up slightly as they'll be thicker. We can deconstruct this into a warm side dish if you're not feeling salad. You can half the brussels, toss them in the vinaigrette, and roast them at 400' in a large rimmed baking dish for about 35 minutes or until just browning on the edges. While still hot, stir in the shallots and apples and then top the dish with the walnuts and cheese. Shop once, cook twice.
// mustardy vinaigrette // 2 tsp. dijon mustard 2 tsp. whole grain mustard 2 tsp. agave nectar 1/3 cup apple cider vinegar 1/2 cup olive oil 1 tsp. sea salt 1 tsp. dried Italian herbs
1 lb. brussels, cores trimmed 1 small bunch of kale, stems removed 1 medium shallot, minced, about 2 Tbsp. 1 crisp apple, cored and diced small 1/2-3/4 cup toasted walnuts pieces 1/3 cup grated pecorino or parmesan cheese, plus more to garnish
To make your vinaigrette, put all ingredients in a jar with a lid and shake to mix. Season to taste. Using a mandoline or the grater blade on a food processor, shave your brussels thin and put them in a large mixing or salad bowl. Chop the kale well (should have about 2 cups) and add it to the brussels along with the shallot, apple and half of the walnuts and cheese. Toss with desired amount of dressing to coat and serve with remaining walnuts and cheese on top.
